Colonial Burlington Cookery

In the
year 1770, a young Quaker woman named Polly Burling wrote a small book of
receipts, or what we now called recipes. It predates the first published
American cookbook by twenty-five years. This book is invaluable for both
academic historians and those individuals portraying life in Colonial
America. The original manuscript contained twenty-three recipes, including
ones for baking, pickling & medicinal preparations. Polly’s hand-written
receipts are presented here along with an historical backdrop of her life
and times in colonial Burlington, New Jersey. Thirteen of the baking
receipts have been interpreted for the modern cook, however the historic
cook will have no trouble making them as they were originally prepared. The
primary goal of this project is to make these receipts accessible to a
larger community. Photos of the original receipts are included.

The
following is a list of the receipts/recipes that are contained in the book.
The ones marked with an asterisk have also been transcribed for the
contemporary cook, and contain measured quantities and directions for
assembly and baking in a 21st century kitchen.

To Make
Stroughtons Bitters

*Queen
Cake

*Naples Biscuit

*To make
Rusk

*Milk Biscuit

*To make Jumbals [#1]

*To make Shrewsbury Cakes

*To make Gingerbread Nuts

To make Jumbals [#2]

To Pickle Onions

To Pickle Quinces

To make Balm Drink

To make Calves Foot
Jellys

*To make Rice cups

To Pickle Walnuts

*To make Cheesecakes [#1]

*To [Make]Yam or Pottatoe
Pudding

To make Lemon Pudding

*To make Apple Pudding

*A ground Rice pudding

To make Cheese cakes[#2]

*To make Bread and Butter
pudding

Huschams tincture of bark

Eating is a
timeless pleasure. This book aspires to please the taste buds, as well as
satisfy a hunger for a taste of history.